Cheddar and Herb Soda Bread

Cheddar and herb soda bread is a fantastic quick recipe for those days when you crave the comfort of home-baked bread but do not have time for kneading or yeast. Packed with sharp cheddar and a medley of fresh herbs this loaf comes together in minutes and brightens up any meal.

I first made this as an easy side to soups and stews and it instantly became a weekly request in my family. Nothing beats pulling this golden loaf from the oven on a chilly afternoon.

Ingredients

• All-purpose flour: this forms the structure of the loaf use fresh flour for best results
• Baking soda: the leavener responsible for the signature rise check freshness by seeing if it fizzes in vinegar
• Salt: ties all the flavours together use a fine sea salt for even mixing
• Chopped fresh chives: their mild onion taste brightens the bread opt for bright green chives with no wilted tips
• Fresh thyme rosemary and sage: these herbs lend an earthy and aromatic note pick fresh bunches for the most fragrance
• Shredded cheddar cheese: I go for an extra sharp variety since it stands out more in baking
• Buttermilk: activates the baking soda giving the bread tenderness use chilled cultured buttermilk for tang

Step-by-Step Instructions

Mix Dry Ingredients:

In a large mixing bowl combine flour baking soda and salt thoroughly to guarantee even distribution and a good rise later

Add Herbs and Cheese:

Fold in chopped chives thyme rosemary sage and the shredded cheddar cheese so every bite gets a taste of both herbs and cheese

Bring Dough Together:

Pour in buttermilk and stir with a sturdy spoon or your hands just until a rough dough forms do not overmix or your bread may end up tough

Shape the Loaf:

Turn the dough onto a lightly floured counter quickly knead just a couple of times to bring it together then form into a smooth ball and flatten it into a seven inch round

Prepare to Bake:

Place the dough onto a floured baking sheet dust the top with flour and score a cross about half an inch deep into the dough using a sharp knife this helps even baking and gives the classic soda bread look

Bake the Bread:

Bake in the hot oven for fifteen minutes then reduce the temperature and continue baking until the bread sounds hollow when tapped on the bottom this step ensures a crusty outside and cooked through middle

Wrap and Cool:

As soon as the loaf is out of the oven wrap it in a tea towel to trap gentle steam this softens the crust and makes slicing easier afterwards

Save

Soda bread always reminds me of my grandmother who would tug herbs from her kitchen windowsill before baking. The smell of warm chives and cheese brings me right back to those afternoons with her.

Storage Tips

Store leftover bread wrapped in a tea towel or airtight bag at room temperature for up to two days. For longer freshness slice and freeze pieces individually then reheat in a toaster or oven for a fresh baked taste. If the crust becomes too hard a quick mist of water and a low oven bake will revive it.

Ingredient Substitutions

If out of fresh herbs try substituting dried but reduce the quantity to a teaspoon each for a strong flavor without overpowering. Swap the cheddar for another firm cheese like Gruyère or pepper jack for something different. If you do not have buttermilk make your own by mixing one tablespoon vinegar or lemon juice with regular milk and letting it sit a few minutes.

Serving Suggestions

This bread is perfect served warm alongside creamy soups stews and salads. It also makes great sandwich bread when sliced thick or an excellent base for avocado toast. Try toasting a thick slice for breakfast with a drizzle of honey and a sprinkle of flaky salt.

Cultural Context

Soda bread is a staple of Irish baking born from the need to make rustic bread quickly with minimal ingredients. The use of baking soda and buttermilk instead of yeast made it a favorite for home cooks in Ireland and soon kitchens worldwide. Adding herbs and cheese is a modern twist that transforms traditional soda bread into a centerpiece all on its own.

Recipe FAQs

→ What herbs complement cheddar in this bread?

Chives, thyme, rosemary, and sage bring bright, fragrant depth that pairs beautifully with cheddar's richness.

→ Why is buttermilk used?

Buttermilk reacts with baking soda, providing rise and a tender, slightly tangy crumb.

→ How do I know when the bread is baked through?

The loaf will sound hollow when tapped on the bottom. A golden crust also signals doneness.

→ Can I substitute another cheese?

Yes, sharp or mild cheeses like gouda or gruyere work well for flavor variety.

→ What's the best way to store soda bread?

Wrap in a tea towel after baking. Store at room temperature to keep the crust soft and the crumb moist.